I've had a couple of times where my ripe cakes have an off flavor from Tuochatea. It's kind of like a chemical flavor. Once from a Menghai hou pu cake, and another time from a guyi ripe cake. Is it possible this is due to the tea absorbing flavors in transit? Like fumes and such from all the places and vehicles the tea has travelled in? It is strange because my raw cakes don't have this happen in the same shipment. I will let this air out, of course, to see what happens.
Have others had this experience? And more generally, what is your strategy for airing out cakes once you get them? Do you have off flavors that dissipate?